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Tuscan Salmon Pasta Recipe

Tuscan Salmon Pasta Recipe

White kidney beans and plum tomatoes are tossed with salmon and linguine in this fast-to-fix entree that works for special dinners or every day. Dianne Alvine from Toms River, New Jersey shared the delightful main dish recipe.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 4 ounces uncooked linguine
  • 1 salmon fillet (10 ounces), cut into 1-inch cubes
  • 1 teaspoon minced fresh rosemary
  • 5 tablespoons olive oil, divided
  • 3/4 cup white kidney or cannellini beans, rinsed and drained
  • 2 small plum tomatoes, chopped
  • 6 garlic cloves, minced
  • Salt and pepper to taste


  • 1. Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.
  • 2. Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil. Yield: 2 servings.

Nutritional Facts

1 serving (2 cups) equals 863 calories, 51 g fat (8 g saturated fat), 84 mg cholesterol, 215 mg sodium, 61 g carbohydrate, 7 g fiber, 41 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.